Barbecue Chicken Bacon Ranch Cheese Dip Recipes

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix 1 1/2 cups of the Cheddar cheese, the cream cheese, sour cream and ranch dip mix. Spread evenly in baking dish.
• In medium bowl, mix chicken, barbecue sauce and green onion whites. Spoon evenly over cheese mixture in baking dish. Top with remaining 1/2 cup Cheddar cheese, then top with cooked bacon. Bake 20 to 25 minutes or until hot and bubbling at edges.
• Top dip with green onion greens; serve with crackers.

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
• In small bowl, stir together cream cheese and dressing mix.
• Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with one-fourth of the cream cheese filling (about 2 tablespoons). Press edges of chicken together to seal. Season chicken breasts with salt and pepper.
• Arrange bacon pieces diagonally over tops of chicken breasts, pressing bacon over sides. Brush each with 1 tablespoon barbecue sauce.
• Bake 15 minutes. Brush with remaining 1/4 cup barbecue sauce, using about 1 tablespoon on each breast. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the cooled bacon into a bowl and set aside.
• Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the bottom of a pie dish. Evenly spread the barbecue sauce on top of the cream cheese mixture. Layer the bacon, bell pepper, and tomato on top of the barbecue sauce and top with the Cheddar cheese. Cover and chill for 1 hour before serving.

Steps:

• Preheat deep fryer to 375 degrees.
• First, cut chicken breast into 6 evenly sized pieces. Pound to about ½ inch thick pieces.
• Mix together milk and eggs in one bowl and put flour in another bowl.
• Dip the chicken in the wet mixture and then in the flour. Set aside until fryer is ready.
• In the meantime, start the bacon in a skillet and cook until crispy and slice the red onion. Also heat the BBQ sauce to warm in a pot on the stove.
• Deep fry the chicken for 4-7 minutes or until cooked thoroughly Set aside.
• Toast the hamburger buns in a skillet until lightly toasted. Set aside.
• Take the cooked chicken and toss it in the BBQ sauce and then assembly the sandwiches.
• Starting on the bottom bun, place the chicken, cheese, bacon crossed, onions, then pickles. Serve right away.

Steps:

• . Mix Cream Chees and ranch dressing mix and spread into an 8X8 pan sprayed with non stick spray.
• Crumble chicken over mixture.
• . Spread BBQ sauce over Chicken.
• Bake at 350 degrees about 20 minutes
• Serve with tortilla chips.